Burger and Fries Friday: Marsala Burgers

It’s way past time that I shared my new favorite burger with you. I know I say that about a lot of the burgers that I share -- that this one or that one is my favorite -- but I honestly believe that this one is going to be very hard to top. It’s a little bit fancier than your typical cheeseburger, but it’s so easy and quick to prepare, so it just may be the perfect Valentine’s Day dinner for the sweetie in your life.

These marsala burgers have such awesome, rich flavor. The mushrooms add a great earthy quality, and the marsala deepens the flavor incredibly. The burgers are dunked in the marsala pan sauce, making them irresistibly juicy, and then they’re topped with creamy, decadent smoked gouda cheese. With a huge pile of roasted asparagus on the side, these burgers are gorgeous. Simply gorgeous.

Marsala Burgers
adapted from elly says opa!

1.25 pounds ground beef
1/2 tablespoon Worcestershire sauce
Salt and freshly ground pepper
1 tablespoon butter
1 small onion, sliced
1 clove garlic, minced
8 ounces cremini mushrooms, sliced
3/4 cup marsala
1/2 cup beef broth
4 slices smoked gouda
Butter-grilled hamburger buns for serving

1. Lightly mix together the ground sirloin and Worcestershire. Form the mixture into four patties. Season on both sides with salt and fresh pepper.

2. Heat a heavy skillet over medium heat. Add a little olive oil and when it shimmers, add the burgers. Cook the burgers until they are just undercooked to your liking (so if you like your burgers medium, cook until medium rare). Remove from the pan and set aside.

3. Add the butter to the pan, and then add the onion, garlic, and mushrooms. Saute until tender and the mushrooms have lost all their juices. Increase the heat to medium-high and add the marsala. Scrape up any browned bits from the pan and reduce the liquid by half. Add the broth and reduce again by half. Season to taste with salt and pepper.

4. Add the burgers back into the pan and continue cooking another minute or so. Top with the cheese and melt. Serve the burgers on butter-grilled buns and top with the mushroom mixture.